Description
These cookies are loaded with chocolate chips, crispy on the edges, and oh so chewy! This make-ahead recipe is perfect for a busy holiday season.
Ingredients
- 4 cups minus 2 tbsp (482g) all-purpose flour
- 1&1/4 tsp baking soda
- 1&1/2 tsp baking powder
- 1&1/2 tsp salt
- 1&1/4 cups (284g) unsalted butter, softened
- 1&1/4 cups (275g) packed brown sugar
- 1 cup plus 2 tablespoons (225g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2&1/2 cups (567g) semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- Using an electric mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition, then mix in the vanilla.
- Reduce speed to low. Add in the dry ingredients in 2 batches until just combined (batter will be very thick). Fold in the chocolate chips.
- Scoop out rounded cookie doughs and place onto a large plastic container with lid or onto a baking sheet. Cover with lid or tightly wrap with saran wrap and chill in the fridge overnight or up to 72 hours.
- When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper or nonstick baking mat. Place a dozen cookie doughs 2″ apart on the baking sheet and bake for 8-10 minutes or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Dough can be used in batches, and be refrigerated for up to 72 hours. You can also chill the dough, then place them in a ziplock bag, and freeze for up to 1 month. To bake the freezer cookie dough, just thaw in the fridge overnight or at room temperature for 1 hour, and bake as instructed.